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Monday, April 9, 2012

Hearty Raisin Nut Bread

This is a hearty bread recipe that has dried cranberries, raisins, and different kinds of nuts in it!  It is very good if you don't have that much of a sweet tooth, but also has the cinnamon to satisfy those who do!  Makes 2 loaves.


1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cup warm milk
1/2 cup butter, melted
1/3 cup honey
2 teaspoons salt
4 teaspoons ground cinnamon
2 teaspoons white sugar
2 eggs
3 cups whole wheat flour
3 1/2 cups all purpose flour
1 cup raisins
1 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 egg white
2 tablespoons cold water


Preheat oven to 375 degrees F
In a mixing bowl, dissolve yeast in warm water (about 5 minutes.)  Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour.  Beat until smooth.  Stir in enough all purpose flour to form a soft dough.
Place raisins and cranberries in a bowl of tepid tap water.  Let soak until needed.
Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 minutes).  Place in a greased bowl, turning once to coat.  Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).
Punch dough down and turn onto a floured surface.  Sprinkle with raisins, cranberries, walnuts, and pecans and knead them in.  Divide dough in half.
Grease two 8.5" x 4.5" loaf pans.
Place loaves into greased pans.  Cover and let rise until doubled (about 1 hour).
Beat egg white and cold water.  Brush over loaves.
Bake for 40 minutes.  If top browns too quickly, cover loosely with foil for the last 15 minutes.
Remove from pans to wire racks to cool.

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